Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request.


Food selection from the 14th to the 18th of February 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1 



Boneless frog legs salad with herbs,

lotus root, stem and seeds


Seafood pancake in noum pao style,

home made oyster sauce and shiny cresson


Pan fried Tonle Sap croacker fish and coconut tree heart soup,

toasted rice purée, purslane and curry broth


Palm sugar braised refried pork shank,

cauliflower stem and fresh green peppercorn


Fresh rice flake pancake with caramelized banana,

Cambodian wild cinnamon and chocolate pot de crème


Tasting Menu 2




Grilled Sanday fish in wild betel leaf,

ripe and pickle green papaya salad


Crispy chicken curry with fresh rice vermicelli,

banana blossom, green chili and sweet peanut sauce


Slow cooked beef cheek spicy jungle soup,

round eggplant, wild mangoosteen and crispy tongue


Black sticky rice porridge with Mekong langoustine,

glazed turnip, mushrooms and chili tomalley emulsion


Chilled pineapple and tapioca pearl soup,

lemon basil sorbet and palm sugar meringue


Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods. However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.